Skip to main content

Spiralized Raw Zucchini Pasta in Curry Cream Sauce

Raw zucchini pasta with cashew cream sauce- gluten-free diet perfection. #spiralizer

Spiralizer Yum.


I'm not usually one to focus a recipe around a gadget- but. This Spiralizer Tri-Blade Vegetable Spiral Slicer. has got my attention. I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new. 

Which, not surprisingly, brings me to pasta.

I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.

I get prickly and sticky just thinking about it.

So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands. 

I'm talking long, lovely, curvy strands of angel hair spaghetti.



The Joyce Chen spiral slicer makes angel hair pasta with raw zucchini #spiralizer


I tried out Joyce Chen Saladacco Spiral Slicer - and it worked like a charm. Though I also hope to experiment with the current hot gadget among bloggers, the Spiralizer Tri-Blade Vegetable Spiral Slicer. Just to see the differences.

This is not a sponsored post, by the way. I only write about my own interests, and my own recipes. If I post about a gadget or a book or a baking pan, it is because I bought it. And liked it.


 

How To Spiral Slice Raw Zucchini

~perfect for a gluten-free diet.



Peeled and sliced zucchini, ready for spiralizing in the Joyce Chen spiral slicer

Half a zucchini in the top of the slicer, you can see the strands in the container below- perfect angel hair pasta or spaghetti

The finished dish: Raw zucchini pasta from my #spiralizer served on a bed of baby romaine and topped with a cashew cream sauce




The Recipe

Raw zucchini pasta with vegan curry cashew cream sauce #spiralizer



Karina's Raw Zucchini Pasta Recipe in a Vegan Curry Cashew Cream Sauce

Recipe posted August 2011.

Use a mild curry in this pasta sauce, or a Thai-inspired hot one. You can make this delectable dish as mild or as spicy as your taste buds crave. Be sure to taste test (the fun part) before you add the sauce to the zucchini pasta. You can also use my basic Cashew Cream recipe to make a simple herb cream sauce with fresh chopped herbs or a spoonful of your favorite pesto (here's a tasty vegan pesto recipe perfect for a raw Italian meal).

Ingredients:

To make the raw zucchini pasta you'll need:

A Joyce Chen Spiral Slicer (or similar spiral slicer)
1 medium zucchini per person (choose straight, firm zukes)
Extra virgin olive oil, to taste
Sea salt, to taste

For the sauce:

One half to one cup Cashew Cream Sauce Recipe, see below
A splash of MimiCreme or coconut milk, to thin
Mild or hot curry, to taste (I used mild)
Fresh chopped parsley, mint, or basil

For the plate:

Fresh baby salad greens or herb mix
Sweet yellow tomatoes
Slices of watermelon, cantaloupe or mango
Fresh parsley or cilantro

Instructions:

Peel the zucchini. Using a sharp knife, slice off both ends evenly, creating a straight across edge on the bottom and the top of the zucchini. Slice the zucchini in half (if your zucchini is large you may have to slice it in more sections to fit; you want a piece of zucchini roughly 3-4 inches).

Empty the bowl of the zucchini strands into a mixing bowl (I love this Oxo Good Grips Bowl with a handle). Drizzle a little extra virgin olive oil on the zucchini pasta, sprinkle with fine sea salt, to taste, and gently- very gently- lift and toss the strands to coat. I used a fork to do this. Set aside.

Here is the cashew cream sauce recipe.

Start thinning the Cashew Cream sauce with a spoonful or two of MimiCreme or coconut milk (any non-dairy milk will work in this, though hemp milk might not be quite the right choice, taste-wise) or raw young coconut milk to keep it strictly raw. Season with curry and fresh herbs, to taste.

Figure on roughly 1/4 cup of curry sauce per zucchini- though you can use less or more- to coat the pasta the way you like it. 

Start with a little bit of sauce and toss gently. A little goes a long way. I like to keep the pasta light and not totally drenched in sauce. But if you prefer an Alfredo-like experience, add more.

Plate the baby salad greens and sweet yellow tomatoes. 

Add a serving of the zucchini pasta in the center of the plate. Garnish with watermelon wedges.

Sprinkle with fresh parsley or cilantro. Serve at room temperature. If you are not interested in eating totally "raw", this dish may also be heated very gently over low heat, until warmed through.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


More magical raw recipes from food bloggers:


Sweet Chili Marinated Cucumber Salad at Happy Healthy Life


TRENDING

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Coconut Cake

Let. Us. Eat. Cake. Last spring- a year ago- before the Coronavirus knocked us all sideways- my husband's birthday marked another spin around the wheel of time. And yes, I baked a cake. And as I stirred the batter and scooped it into cake pans, I thought about the other cakes I have baked for him. The chocolate cake in our first year of marriage. Children beneath our roof. Blue balloons and candles. The newness of each others' dreams. The shine of our ideas. The belief in what was possible. We've shared twenty-six birthdays now. And the single constant through these twenty-six years is change. Change has woven its intricate design deep inside our marriage, our thirteen different living spaces in seven different states, our evolving work as artists and writers, our sons' own ever-changing lives. There isn't a piece of our life together that has not been burnished by change. I asked my husband what he felt about this birthday, if anything. He said at first